PUMPKIN-CRANBERRY-PECAN SCONES

PUMPKIN-CRANBERRY-PECAN SCONES image

Yield 15 scones

Number Of Ingredients 14

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2 cups Jules Gluten Free All-Purpose Flour [3]
2 Tbs. flaxseed meal (optional, but recommended)
1/4 cup granulated cane sugar
2 tsp. gluten-free baking powder
1/2 tsp. baking soda
1 tsp. pumpkin pie spice (or cinnamon)
4 Tbs. butter or shortening (Earth Balance® Shortening Sticks [4])
2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
1/2 cup yogurt, dairy or non-dairy (So Delicious® Vanilla coconut yogurt [5])
1/4 cup pumpkin purée
1/2 cup fresh cranberries
1/4 cup chopped pecans (optional)
cinnamon-sugar to sprinkle on the tops before baking
[6]

Steps:

Preheat oven to 400°F. Whisk together all dry ingredients in a large bottom bowl. Cut shortening into the dry ingredients using a pastry cutter or two knives. Stir in the eggs, yogurt and pumpkin. Gently fold in berries and nuts. Spoon dough onto a parchment-lined baking sheet "drop biscuit" style, and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook! Makes approximately 15 scones.